A few months ago, we got a package of goodies from Tate’s Bake Shop in Southampton, NY to promote their new book. It was written by the founder and proprietor, Kathleen King. Everything was delicious, but the item we went nuts over were the Raspberry Squares, specifically my daughter. So with the recipe in hand I set out to make them this past weekend. Without raspberry preserves I substituted apricot and when they ran out, a smidge of blackberry. I also used 1/2 cup almond meal in place of 1/2 cup of the flour. They were not quite there according to my daughter, but almost. I’ll nail them the next batch.
If you would rather order raspberry squares straight from the bakery you can do so at Tate’s Bake Shop You can find lots of the bake shop’s recipes in their new book, which you can also order at the website.